Pear Condensed Milk and Chocolate Recipe
Wonderful, thick, fragrant jam with condensed milk in two versions – one milk, the other chocolate. A great addition to pancakes, pancakes, for a layer of cakes and pie fillings, and just for a cup of tea to drink on a cold evening, enjoying the pear-caramel taste.
Servings
12
Cook Time
180minutes
Servings
12
Cook Time
180minutes
Ingredients
Instructions
  1. I took the pears in a bucket. Weighed – 6 kg . Wash, clean, cut arbitrarily into 4-6 pieces, cut out the core. To be honest, I did not adhere to great accuracy, cooked 3 times, but weighed only the first time.
  2. Sprinkle them with sugar, shake lightly to distribute the sugar. You can leave the pears to let the juice out. I immediately put it to boil, on a small fire. When the juice was released, the heating was increased.
  3. After boiling, cook for 1 hour at an intense boil.
  4. Then grind into a puree in a blender or rub through a sieve.
  5. Pour in condensed milk, which contains only whole milk and sugar.
  6. To interfere. Turn down the gas, as the mass will swell and “shoot”. Cook, stirring frequently, for 30 minutes. Roll up in sterilized jars.
  7. A photo of what didn’t fit in the jar. My husband went to the kitchen, noticed the smell of caramel and kissed the dish with pleasure.
  8. If you want to make chocolate jam, add cocoa powder to the thickened milk. Mix it.
  9. It’s not a sin to use the lid here. Jam “spits” with terrible force. Do not forget to stir, gently lifting the lid. Boil for just 30 minutes and roll up.
  10. Chocolate and thick!
  11. Almost all the jam was laid out in jars.
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